Soft, vegan chocolate-filled sponge rolls with a vibrant strawberry and blackberry swirl, coated in rich chocolate crumbs for the ultimate indulgence.
Why You’ll Love This Recipe
These Chocolate Filled Strawberry & Blackberry Rolls combine the light, fluffy texture of vegan sponge cake with a luscious chocolate filling and fresh berry flavors. The marbled strawberry and blackberry swirl adds a beautiful visual appeal and fruity brightness, while the chocolate crumb coating brings a delightful crunch. Perfect for vegan dessert lovers and anyone craving a fruity, chocolaty treat, these rolls are easy to prepare and sure to impress.
Ingredients
For the Sponge:
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plant-based milk (almond or oat milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup strawberry puree
1/4 cup blackberry puree
For the Chocolate Filling:
1/2 cup vegan chocolate chips
1/4 cup coconut cream or plant-based heavy cream
For the Coating:
1/2 cup chocolate crumbs (blended from vegan cookies or chocolate biscuits)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Sponge
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together flour, sugar, baking powder, and salt. Add plant-based milk, vegetable oil, and vanilla extract; mix until smooth.
Divide the batter evenly into two bowls. Stir strawberry puree into one portion and blackberry puree into the other. Spread the strawberry batter on one half of the baking sheet and blackberry batter on the other half. Use a spatula to gently swirl the two batters together, creating a marbled effect.
Bake for 15–20 minutes or until the sponge is firm and a toothpick inserted comes out clean. Remove from oven and let cool completely.
Make the Chocolate Filling
Melt vegan chocolate chips and coconut cream together in a heatproof bowl over a double boiler or in short microwave bursts, stirring until smooth and creamy.
Assemble the Rolls
Carefully peel the cooled sponge from the parchment paper. Spread a thin layer of chocolate filling evenly over the sponge. Starting from one edge, roll the sponge tightly into a log, maintaining the swirl pattern. Slice into individual rolls.
Coat with Chocolate Crumbs
Roll each slice in chocolate crumbs, covering all sides evenly.
Servings and timing
Makes 8 rolls
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Calories: Approximately 250 kcal per roll
Variations
- Use fresh berry purées or a mix of other fruits such as raspberry or blueberry.
- Add chopped nuts or seeds to the chocolate filling for extra texture.
- Dust with powdered sugar instead of chocolate crumbs for a lighter coating.
- Fill with dairy-free whipped cream along with the chocolate for extra richness.
- Incorporate a splash of almond or orange extract into the sponge batter for a fragrant twist.
Storage/Reheating
Store rolls in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving. Do not freeze, as the texture of the sponge and filling may be compromised.
FAQs
Can I use regular dairy milk and cream?
Yes, substitute with dairy milk and cream if not vegan.
How do I make chocolate crumbs?
Blend vegan cookies or chocolate biscuits in a food processor until fine crumbs form.
Can I prepare the sponge in advance?
Yes, bake and cool the sponge a day ahead, then assemble before serving.
Is the sponge gluten-free?
This recipe uses all-purpose flour; substitute with a gluten-free blend if needed.
How tight should I roll the sponge?
Roll gently but firmly to avoid cracking, keeping the swirl intact.
Can I use frozen berries for the puree?
Yes, thaw and blend frozen berries before use.
What’s the best way to melt vegan chocolate?
Use a double boiler or microwave in short bursts, stirring frequently.
Can I add sweetener to the filling?
If desired, add a tablespoon of maple syrup or agave for extra sweetness.
Are these rolls suitable for kids?
Yes, they’re a kid-friendly, colorful dessert.
Can I decorate the rolls differently?
Drizzle with melted chocolate or sprinkle with shredded coconut for variety.
Conclusion
Chocolate Filled Strawberry & Blackberry Rolls offer a luscious and visually stunning vegan dessert experience. Their soft, fruity sponge and creamy chocolate center combined with a crunchy coating make them perfect for gatherings, special occasions, or an everyday indulgence. Simple to prepare yet elegant in presentation, these rolls delight every palate.
Chocolate Filled Strawberry & Blackberry Rolls
- Total Time: 40 minutes
- Yield: 8 rolls 1x
- Diet: Vegan
Description
Soft, vegan chocolate-filled sponge rolls with a vibrant strawberry and blackberry swirl, coated in rich chocolate crumbs for the ultimate indulgence.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plant-based milk (almond or oat milk)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup strawberry puree
- 1/4 cup blackberry puree
- For the Chocolate Filling:
- 1/2 cup vegan chocolate chips
- 1/4 cup coconut cream or plant-based heavy cream
- For Coating:
- 1/2 cup chocolate crumbs (blended from vegan cookies or chocolate biscuits)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, combine flour, sugar, baking powder, and salt.
- Add plant-based milk, vegetable oil, and vanilla extract; mix until smooth.
- Divide batter into two portions. Mix strawberry puree into one and blackberry puree into the other.
- Spread strawberry batter on one half of the baking sheet and blackberry batter on the other half.
- Use a spatula to swirl the batters together slightly for a marbled effect.
- Bake for 15-20 minutes until sponge is firm and a toothpick comes out clean. Cool completely.
- In a heatproof bowl, melt vegan chocolate chips with coconut cream over a double boiler or microwave, stirring until smooth.
- Carefully peel the cooled sponge from parchment. Spread a thin layer of chocolate filling evenly.
- Roll the sponge tightly into a log, keeping the swirl intact.
- Slice into individual rolls and place on a serving plate.
- Roll each slice in chocolate crumbs to coat evenly.
Notes
- Use fresh purees for vibrant flavor and color.
- Be gentle when rolling to maintain the swirl pattern.
- Chocolate crumbs add texture and visual appeal; use vegan cookies to keep it plant-based.
- Store rolls in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and assembling
- Cuisine: International
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: Approx. 18 g
- Sodium: Approx. 80 mg
- Fat: Approx. 12 g
- Saturated Fat: Approx. 8 g
- Unsaturated Fat: Approx. 3 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 28 g
- Fiber: Approx. 3 g
- Protein: Approx. 3 g
- Cholesterol: 0 mg
